Mastering the Art of French Cooking.

CHILD, Julia; Beck.

Item Number: 133540

New York: Alfred A. Knopf, 1963.

Early printing of this classic work. Quarto, original patterned boards, illustrated throughout. Presentation copy, inscribed by the author on the half-title page, “To Marshall and Hermine Julia Child.” Additionally signed by Paul Child on the half-title page. Near fine in a near fine dust jacket. Typography, binding, and jacket design by Warren Chappell. Drawings by Sidonie Coryn.

Julia Child’s Mastering the Art of French Cooking is arguably the most influential work on French food ever published in the United States. A "self-confessed ham, she became a darling of audiences almost from the moment she made her debut in 1963 at the age of 50" (New York Times).